BBQ Zucchini
Roasted Cabbage
Seasoned Green Beans
Spicy Corn Fritters
1. BBQ Zucchini
Cut zucchini into large chunks.
Marinate in
low sodium BBQ sauce (hickory smoke is best) for 2 hours.
Place on BBQ skewers
(or single layer on cookie sheet) and cook, either on BBQ grill or in oven,
until tender. The longer they cook, the softer the are.
2. Roasted Cabbage
Slice cabbage in 1/2 inch disk (recipe attached says 1 inch but I like it thinner)
Spray sheet pan with olive oil
Lay cabbage in single layer on sheet pan and spray them with olive oil and sprinkle with salt and pepper (could add other seasonings as well)
Roast in the oven at 400 for 45 min
3. Seasoned Green Beans
cooked green beans
garlic salt
pepper
brown sugar
very small amount of butter (optional)
Directions: Stir the small amount of butter into the still-warm green beans until it's melted, then season to taste with the remaining ingredients.
For "Cooked Green Bean" use these options"
- open a can of green beans and heat them in the microwave
- buy a "steamable" bag of green beans and pop it in the microwave
- cook fresh green beans on an indoor/tabletop grill until tender
- use the (very small amount of) butter to sauté fresh green beans
4. Spicy Corn Fritters
2 tablespoons korma
curry paste
1 cup self raising flour
3 eggs lightly beaten
2 corn cobs, kernels removed
1 medium carrot, peeled and grated
2 tablespoons azalea grape seed oil
Method
Process curry paste, flour, egg and half the corn kernels until combined. Transfer to bowl
Squeeze excess liquid from carrot. Add carrot and remaining corn to curry paste mixture. Season with salt and pepper. Stir to combine.
Heat half the oil in a large non stick frying pan over medium to low heat. Add 2 heaped tablespoons mixture to pan. Spread slightly with a spatula. Repeat to make 4 four fritters in total. Cook three to four minutes each side or until golden and cooked through. Repeat with remaining ingredients to make 12 fritters
1 cup self raising flour
3 eggs lightly beaten
2 corn cobs, kernels removed
1 medium carrot, peeled and grated
2 tablespoons azalea grape seed oil
Method
Process curry paste, flour, egg and half the corn kernels until combined. Transfer to bowl
Squeeze excess liquid from carrot. Add carrot and remaining corn to curry paste mixture. Season with salt and pepper. Stir to combine.
Heat half the oil in a large non stick frying pan over medium to low heat. Add 2 heaped tablespoons mixture to pan. Spread slightly with a spatula. Repeat to make 4 four fritters in total. Cook three to four minutes each side or until golden and cooked through. Repeat with remaining ingredients to make 12 fritters
No comments:
Post a Comment